Prep 15 mins
Cook 1 hr
From Foster's Market (North Carolina). This pumpkin bread has a wonderful flavor. You can use two loaf pans, a 12-cup bundt pan, or make 2 dozen muffins (if making muffins, bake for only 15-20 minutes). Feel free to add chopped pecans to the batter. You can also add a streusel topping or once the bread has cooled you can sprinkle with powdered sugar.
- Preheat the oven to 350 degrees.
- Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
- Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
- Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
- Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
- Let rest for 10 to 15 minutes before removing from the pans.
This is such a wonderful recipe! How absolutely delicious! I asked the recipe author for permission to make a few changes, which she gracefully allowed... so here's what I did. First, she indicated in the recipe that you could use a bundt pan, and well, I had a new one I'd been itching to use, so I did. I added 1 tsp of maple extract ~ yum! And finally, I used a struesel from another bundt cake recipe, and did a layered struesel... two layers - one which formed the top of the cake (so went in the pan first), and one in the middle. You can see the stripes in my pic of the whole cake. Not only is this cake visually stunning, it is decadent! For the streusel, I used: 1 cup flour, 1 cup light brown sugar (firmly packed), 1 teaspoon cinnamon,1/2 cup butter (cut into the sugar/flour/cinnamon), and 1 cup pecans. Thanks so much for the recipe, swissms!! Made for PRMR Tag.
This is a very moist bar, I love the spices in this. I reduced the sugar by 3/4 cup and the oil by 1/4 cup and I thought it came out perfect. I needed bars for church this morning. So I baked this in my Pampered Chef's stoneware bar pan for 25 minutes. It could have baked for another 5 or 10 minutes as the center was under baked. Used fresh ground nut and could have gotten by with 1 1/2 teaspoons. Made for *PRMR Holiday Special 2009* game
I made this exactly as posted, baking it in a Bundt pan. I was a little nervous about it for a couple of reasons. One, that the amount of cinnamon and spices seemed to be a lot, and two, that the batter seemed very plentiful and thin. I needn't have worried about either issue. The cake was spiced perfectly and the pan did not overflow, but baked into a wonderful, moist cake. I had compliments all around, and I will be baking this again. ( I would like to try it in loaves with some walnuts next time.) Thanks for sharing!